Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Yellow Tomato Preserves
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- One pound ripe tomatoes after removing skins.
- One pound granulated sugar.
- A little ginger-root.
Method
Make as many pounds as desired.
Boil gently two hours, then add the juice and grated rind of one lemon to every pound of sugar.
Boil one-half hour, or longer if too thin.
Bottle hot.
Take skin off ginger-root by pouring boiling water over it.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 10. The excerpt below is the record exactly as published.
YELLOW TOMATO PRESERVES. One pound ripe tomatoes after removing skins. One pound granulated sugar. 22 TEE WORCESTER DOMESTIC SCIENCE SCHOOL. A little ginger- root
Cook this with the app: pantry check, scaling, and the assistant.